Who can resist a slice of chocolate cake with rich and creamy filling from coconut milk and dark chocolate?
This healthier version is made from nuts, nut butter and coconut milk, makes the cake much more nourishing and delicious. Also vegans can enjoy this creamy chocolate cake, just swap a normal chocolate for vegan one!
So let's try this recipe, it's really easy and quick. You can then add your favourite toppings, from fresh fruit, nuts to melted dark chocolate on top.
Servings 15| Prep Time 15 | Total Time 30
INGREDIENTS
For crust:
150g oats
80g chopped hazelnut
50ml melted coconut oil
20ml honey
50 grams peanut-coconut butter from MyProtein
Filling
400ml full fat coconut milk
20 grams cacao powder
170g dark chocolate
20ml honey
50g peanut-coconut butter from MyProtein
For topping
Nuts, fruit, chocolate
INSTRUCTION
1. Preheat oven for 180 degrees and spray a thin with oil
2. Firstly prepare crust, mix oats with nuts in food processor, then add coconut oil, honey and almond butter and mix until well combined and stick together
3. Put the dough to the thin and press evenly with your fingers to cover the tart thin
4. Bake crust for 15 minutes until is golden on the top
5. In the meantime put coconut milk and cacao powder to the pot and mix until well combine, then add rest fo the ingredints and cook for the medium heat until the chocolate is melted and filling well combined
6. Pour the mixture on the prepared crust and place to the fridge for 3 hours until the filling is stil
7. You can topped up with nuts, fruits or melted chocolate and serve.
NUTRITION INFORMATION
Portion: 1 slice
Calorie: 158
Carbs: 11.1g
Sugars: 3.8g
Fats:10.2g
Protein: 4.5g
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